L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
PokeHawaiian cuisine
Paella dish
Gypsy steakHungarian cuisine
Paella dish
AchmaGeorgian cuisine
Paella dish
French stuffed vegetables petit farsiFrench cuisine
Paella dish
RassteigaiRussian cuisine
Paella dish
Pasta arrabbiataItalian cuisine
Paella dish
Granola (muesli) with nuts and dried fruitsAmerican cuisine
Paella dish
Pickled garlic with beetrootRussian cuisine
Paella dish
Czech potato pancakes bramborakyCzech cuisine
Paella dish
Lebanese Kibbeh PiesLebanese cuisine

Chicken and Eggplant Curry

7 servings

30 minutes

Moments Gastropub

Energy value per serving
CaloriesProteinsFatsCarbohydrates
334.9
kcal
36.5g
grams
15.5g
grams
9.4g
grams
Ingredients
7servings
Chicken breast fillet
1 
kg
Onion
300 
g
Eggplant
1 
pc
Lemongrass
1 
stem
Coconut milk
400 
ml
Garlic
10 
g
Chicken broth
250 
ml
Vegetable oil
30 
ml
Curry paste
40 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps

  • 1

    Heat oil in a saucepan, add diced onion, and sauté until golden.

    Required ingredients:
    1. Vegetable oil: 30 ml
    2. Onion: 300 g

  • 2

    Add diced chicken breast, sauté everything together for 3 minutes. Add curry paste, mix, then add diced eggplant and chopped garlic, along with a stick of lemongrass. Simmer everything for 5 minutes.

    Required ingredients:
    1. Chicken breast fillet: 1 kg
    2. Curry paste: 40 g
    3. Eggplant: 1 piece
    4. Garlic: 10 g
    5. Lemongrass: 1 stem

  • 3

    Pour in coconut milk and broth, bring to a boil, simmer on low heat for 10 minutes. Season with salt and pepper. Add chopped cilantro and basil. Stir, curry is ready.

    Required ingredients:
    1. Coconut milk: 400 ml
    2. Chicken broth: 250 ml
    3. Salt:  to taste
    4. Ground black pepper:  to taste

Similar recipes